1. Preheat the oven to 240°C/475°F/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx ½in/1cm thick rectangular chips.

2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.

3. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.

4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

Comments

Popular Posts

Serves 4Ready in 45 minutesFreezer FriendlySyns per Serving - Free on Extra EasyIngredients 908g/2lb potatoes, peeled and chopped salt and freshly ground black pepper 283g/10oz fat free natural yogurt 1 tsp English mustard powder 6 spring onions, finely sliced low calorie cooking spray 8 rashers of bacon, cut into bite-sized pieces 681g/1lb 8oz lamb's liver 113ml/4fl oz beef stock grilled tomatoes, to serve Method 1. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain, then return to the pan. 2. Stir together the yogurt and mustard powder. Then add to the potatoes, and mash until smooth. Stir in the spring onions (reserving a few to garnish). Season well, set aside and keep warm. 3. Spray a large non-stick pan with low calorie cooking spray and place over a medium heat. Fry the bacon pieces for 3-4 minutes, or until cooked through and browned. Put the bacon on a plate, cover and keep warm. 4. Season the liver on both sides. Spray a frying pan wi…

Serves 4Ready in 55-60 minutesFreezer friendly (only if fish is fresh)Syns Per Serving - Free on Extra EasyIngredients 4 x 142g/5oz smoked haddock fillets 1.2 litres/2pt fish stock 1 large onion, peeled and finely chopped 1 large leek, washed and finely chopped 255g/9oz dried risotto rice 397g/14oz fresh or frozen peas 100g/3½oz fresh spinach leaves, roughly chopped 4 large eggs Method 1. Place the haddock in a large saucepan of water and bring to the boil. Turn off the heat and allow the fish to sit in the water, covered, for 12-15 minutes. Drain and set aside. 2. Bring the stock to the boil in a large pan over a medium heat, then turn the heat down as low as it will go to keep the stock hot but without letting it reduce. 3. Place 198ml/7fl oz of the warmed stock in another large pan, add the onion and leek and cook for 3-4 minutes until they have softened. Add the rice and stir and cook for 2-3 minutes. Stir in the peas and spinach. 4. Pour in the hot stock, a ladleful at a time, and keep stirri…